Nutty Parsley Salad

[Guest guest]

Nutty Parsley Salad

 

1/2 cup fresh mint leaves, coarsely chopped

1 cup curly parsley, finely chopped

1/4 cup tomatoes, seeded and finely chopped

1/4 cup english cucumber, seeded and finely diced

2 tablespoons green onion, thinly sliced

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon sea salt

1/4 teaspoon minced garlic

2 1/2 tablespoons extra-virgin olive oil

1/8 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 /2 cup pine nuts

 

Combine the mint, parsley, tomatoes, cucumber and green onion. For the

dressing, combine the lemon juice, salt and garlic in a small bowl. Stir well.

Slowly beat in the olive oil. Stir in the cinnamon and allspice. The vegetables

may be prepared 4 to 6 hours in advance. Cover and refrigerate. Just before

serving, toss with the pine nuts and dressing. Serves 4.